Gingery Broccoli Soup with Mint
Makes around 6 servings | Prep Time 15 minutes | Cook Time 20 minutes
The great thing about soup is that you can really stack the deck with a flavor you’re intent on bringing forth. I was looking for a lot of sparkle in this blend, a really big-tasting soup, and I found it with a huge hit of mint and ginger. Plus, for people intent on a plant-centric diet, spices and herbs count (hey, they’re plants) and are full of healing phytonutrients and anti- inflammatory riches. If you’re looking for a substitute for mint, try basil; it’s a member of the mint family and provides a complementary taste.
Instructions
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté just until golden, about 5 minutes. Add the garlic, ginger, and red pepper flakes. Continue sautéing for 1 minute, until aromatic. Add the broth, cover, and bring to a boil. Stir in the broccoli and 1⁄2 teaspoon salt and cook for 2 minutes, or until the broccoli turns bright green.
In a blender, combine one-third of the broth and one-third of the vegetables. Blend until smooth. Pour into a clean pot and repeat with another one-third of the broth and the broccoli. Then blend the remaining broth and broccoli with the parsley, mint, lemon zest, lemon juice, maple syrup, and 1⁄4 teaspoon salt. Pour into the soup pot and stir. Reheat the soup very slowly over low heat. Taste; you may want to add a pinch or two of salt. Serve garnished
with a drizzle of olive oil, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 yellow onion, chopped
Sea salt
2 cloves garlic, minced
3 tablespoons grated fresh ginger
1⁄8 teaspoon red pepper flakes
6 cups Magic Mineral Broth (page 35) or Chicken Magic Mineral Broth (page 38)
2 pounds broccoli, cut into florets, stems peeled and cut into small chunks
1⁄2 cup loosely packed, chopped fresh flat-leaf parsley
2 teaspoons chopped fresh mint
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dark maple syrup